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This is a great side dish to simple grilled meat or fish. Make ahead for a lovely chilled salad or part of a brunch buffet.
Vegetarian option: Skip the prosciutto wrap. Serve the asparagus alongside our Cheesy Portabellas and you have a fabulous vegetarian dinner option.
Cheesy Portabellas recipe is here:
- ½ teaspoon Massel Salt Reduced Vegetable Stock Powder
8 asparagus spears, peeled
2 teaspoon extra virgin olive oil
½ lemon, both juice and rind
freshly grated black pepper to taste
2 slices prosciutto
Preheat oven to 250°C/500°F.
Mix Massel Salt Reduced Vegetable Stock Powder, olive oil, lemon juice and grated rind together.
Toss asparagus in vinaigrette.
Spread asparagus in a single layer on a baking sheet.
Bake for 8-10 minutes, depending on thickness of the spear.
Separate the asparagus in two bundles, then wrap each bundle with a slice of prosciutto.
Serve as a warm salad or make ahead and serve chilled.
Massel products used in this recipe:
Salt and Sodium: What is the Difference?
Massel: Providing Flavour Solutions for Restaurants and Small Eateries
Massel Provides Flavour Solutions for Foodservice in the Healthcare Sector – Hospitals, Aged Care and Community Meal Services
Children’s Health and Sodium Intake
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